Ronald Reagan’s Macaroni and Cheese: A Taste of Presidential Comfort

There’s something deeply resonant about a dish that can transcend political divides and bring a sense of familiar warmth to any table. For me, macaroni and cheese has always been that dish. I remember, years ago, attending a small gathering where this very recipe was served. The aroma alone was intoxicating – a rich, cheesy, oven-baked perfume that hinted at pure comfort. Each bite was a revelation: a perfectly baked custard-like interior, crowned with a subtly crisp, cheesy crust. It wasn’t just food; it was an edible hug, a reminder of simpler times and the enduring power of a well-loved recipe. Discovering that this particular comfort classic hailed from the White House kitchens, a favorite of President Reagan, only deepened my appreciation. It’s a dish that speaks of hospitality, tradition, and the simple pleasure of good food shared.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 6-8
• Yield: 1 casserole
• Dietary Type: Vegetarian

Ingredients

This recipe is wonderfully straightforward, relying on quality ingredients for its classic flavor.

• 1⁄2 lb macaroni (elbow macaroni is traditional and works beautifully)
• 1 teaspoon butter, melted
• 1 egg, beaten
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1 cup milk
• 3 cups sharp cheddar cheese, grated (reserving some for topping)
• 1⁄3 cup panko breadcrumbs (optional, for a crispier crust)
• 1⁄3 cup Italian seasoned breadcrumbs (optional, as an alternative to panko)

Equipment Needed

A few essential tools will make preparing this dish a breeze.

• Large pot for boiling pasta
• Colander for draining pasta
• Medium mixing bowl
• Small bowl or ramekin
• Whisk or fork
• Measuring cups and spoons
• Grater for cheese
• Buttered casserole dish or baking dish (approximately 8×8 inches or similar size)
• Oven
• Cooling rack (optional, for serving)

Instructions

Let’s bring this presidential comfort food to life, step by delicious step.

1. Begin by preheating your oven to 350°F (175°C). Grease your casserole dish with a bit of butter or cooking spray to prevent sticking.
2. Bring a large pot of salted water to a rolling boil. Add the 1⁄2 lb of macaroni and cook according to package directions until al dente. It’s important not to overcook the pasta, as it will continue to cook in the oven.
3. Once the macaroni is cooked, drain it thoroughly in a colander. Return the drained pasta to the warm pot (off the heat).
4. Immediately stir in the 1 teaspoon of melted butter and the 1 beaten egg into the hot macaroni. Toss gently to coat the pasta evenly. The residual heat will help to set the egg slightly, creating a lovely binding.
5. In a small bowl or ramekin, combine the 1 teaspoon of salt and the 1 teaspoon of dry mustard. Add about 1 tablespoon of hot water (from the pasta pot or freshly heated) to the salt and mustard mixture and stir until the mustard is dissolved into a paste. This blooming process awakens the mustard’s flavor.
6. Pour the 1 cup of milk into the pot with the macaroni. Then, add the mustard-salt mixture to the milk.
7. Now, add the 3 cups of grated sharp cheddar cheese to the pot. Reserve a small amount of the cheese (about 1/4 cup) to sprinkle over the top later. Stir everything together gently until the cheese begins to melt and create a creamy sauce that coats the pasta.
8. Pour the macaroni and cheese mixture into your prepared, buttered casserole dish. Spread it out evenly.
9. Sprinkle the reserved cheese over the top of the macaroni. If you are using the breadcrumbs for an extra crusty topping, sprinkle 1/3 cup of panko breadcrumbs or Italian seasoned breadcrumbs evenly over the cheese layer.
10. Place the casserole dish in the preheated oven. Bake for approximately 45 minutes, or until the custard is set and the top is a beautiful golden brown and crusty. You can test for doneness by gently inserting a knife near the center; it should come out mostly clean, and the center should be firm.
11. Once baked to perfection, carefully remove the casserole from the oven. Let it rest on a cooling rack for a few minutes before serving to allow it to set up slightly.

Expert Tips & Tricks

As a chef, I always look for ways to elevate a classic. Here are a few thoughts to make this already delightful mac and cheese even more spectacular:

• Cheese Quality is Key: The recipe calls for sharp cheddar, and I highly recommend using it. The sharper the cheddar, the more robust the flavor. If you’re feeling adventurous, try a blend of sharp cheddar with a bit of Gruyère or Monterey Jack for added complexity. Always grate your own cheese; pre-shredded cheese often contains anti-caking agents that can affect the meltability and texture of your sauce.
• Don’t Skip the Mustard: That small amount of dry mustard isn’t just for flavor; it acts as an emulsifier, helping to bind the cheese sauce and prevent it from becoming greasy. It also adds a subtle tang that beautifully cuts through the richness of the cheese.
• Pasta Perfection: Remember, the pasta will continue to cook in the oven. Undercooking it slightly (by a minute or two compared to the package instructions) ensures a tender, not mushy, final dish.
• The Breadcrumb Crown: The breadcrumbs are optional, but I find they add a wonderful textural contrast to the creamy interior. Panko offers a lighter, crispier crunch, while Italian seasoned breadcrumbs bring a hint of herb flavor. For an even richer topping, you can mix a tablespoon of melted butter into your chosen breadcrumbs before sprinkling them on top.
• Custard Consistency: The goal is a set, custard-like interior, not a liquidy mess. The egg and the cheese, when baked properly, create this perfect texture. Ensure your oven temperature is accurate; an oven that runs too hot can cause the edges to overcook before the center sets.

Serving & Storage Suggestions

This Macaroni and Cheese is a star on its own, but it also makes a superb side dish.

Serve it piping hot directly from the oven, allowing that wonderful aroma to fill the room. It pairs beautifully with roasted meats, grilled chicken, or a fresh green salad to balance the richness.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm individual portions in the microwave or a low oven (around 300°F/150°C) until heated through. You may need to add a splash of milk or a tiny pat of butter to revive the creaminess. It’s not recommended to freeze this dish, as the dairy and egg components can alter the texture upon thawing.

Nutritional Information

Here’s an estimated nutritional breakdown for Ronald Reagan’s Macaroni and Cheese, based on an average serving size (assuming 8 servings):

Nutrient	Amount per Serving	% Daily Value
Calories	414 kcal
Calories from Fat	223 kcal
Total Fat	24.8 g	38%
Saturated Fat	14.5 g	73%
Cholesterol	98 mg	33%
Sodium	778 mg	32%
Total Carbohydrate	31.1 g	10%
Dietary Fiber	1.3 g	5%
Sugars	1.4 g
Protein	21.5 g	43%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes used.

Variations & Substitutions

While this recipe is a testament to simplicity, feel free to explore these variations:

• Gluten-Free: Opt for gluten-free pasta. Ensure your breadcrumbs (if using) are also certified gluten-free.
• Dairy-Free: This is a more challenging adaptation for traditional mac and cheese, but you could experiment with a plant-based milk (like unsweetened cashew or oat milk), nutritional yeast for cheesiness, and a dairy-free shredded cheddar alternative. The egg binder would also need to be replaced with a plant-based binder like a flax egg or cornstarch slurry.
• Spicy Kick: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the milk mixture for a bit of heat.
• Veggie Boost: Stir in a handful of cooked broccoli florets, peas, or sautéed mushrooms before baking for added nutrients and texture.

FAQs

Q: What type of macaroni is best for this recipe?
A: Traditional elbow macaroni is ideal as its shape holds the cheese sauce beautifully.

Q: Can I use a different type of cheese?
A: While sharp cheddar is recommended for its classic flavor, you can experiment with other firm, meltable cheeses or a blend for variations.

Q: My mac and cheese looks a bit watery. What did I do wrong?
A: Ensure you drained the macaroni very thoroughly. If it’s still too liquidy, it may need a few more minutes in the oven to set, or the oven temperature might be too low.

Q: Can I make this ahead of time?
A: You can assemble the dish up to the point of baking and refrigerate it. Add about 10-15 minutes to the baking time if baking from chilled, and consider adding breadcrumbs just before baking to keep them crisp.

Q: How do I prevent the cheese on top from burning?
A: If you notice the topping browning too quickly, you can loosely tent the casserole with aluminum foil for the remainder of the baking time.

Final Thoughts

This Macaroni and Cheese is more than just a recipe; it’s an invitation to embrace comfort and tradition. It’s a dish that proves the simplest ingredients, prepared with care, can yield extraordinary results. Whether you’re hosting a family dinner, seeking a comforting weeknight meal, or simply craving a taste of presidential history, this recipe is sure to become a beloved staple in your own culinary repertoire. I encourage you to try it, savor each cheesy bite, and perhaps share your own memories and adaptations with others. Enjoy this timeless classic!